stove · tomato sauce
★ STARRED KITCHENPrep 10 minCook 15 minSalsa Rossa
Independent adaptation of a publicly published Michael Tusk recipe. Not affiliated with, sponsored by, or endorsed by Michael Tusk.
Michael Tusk's Salsa Rossa, from the published recipe.
Ratio
Ingredients
- Tomato — 4 roasted peeled (480 g)
- Red Pepper — 1 roasted (150 g)
- Garlic — 2 cloves
- Red Wine Vinegar — 2 Tbsp (30 ml)
- Olive Oil — 1/4 cup (60 ml)
- Chile — pinch Calabrian (2 g)
- Salt — 1 tsp (6 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Salsa Rossa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Italian-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Quince / Cotogna Italian red sauce (published as “Salsa Rossa”). Full citation lives in Provenance.